Meatloaf Muffins Recipes

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

EASY MEATLOAF MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray or grease with shortening or melted butter.
• In a medium skillet, heat the olive oil over medium heat. Add the onion to the pan and sauté until lightly browned and tender, about 3 minutes.
• Add the finely minced garlic and cook, stirring, for 1 minute longer.
• In a bowl, combine the ground beef with 1/2 cup of ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme.
• Add the sautéed vegetables and mix until blended, being careful not to overmix.
• Pack the meat mixture into the prepared muffin cups.
• Bake the meatloaf muffins for 20 minutes.
• Top each meatloaf muffin with about a tablespoon of the remaining ketchup. Return to the oven and bake for about 5 to 10 minutes longer.
• Cook until an instant-read thermometer registers at least 160 F when inserted into the center of a muffin.

EASY MINI MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place ground beef, egg, milk, salt, and pepper in a large bowl; mix with your hands until well combined. Mix in cornmeal, brown sugar, onion, and ketchup until incorporated. Press mixture firmly into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to cool for 5 minutes before popping out of the muffin tin.

MEATLOAF MUFFINS:

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with veggie oil spray.
• In a medium bowl, combine all ingredients well.
• Press mixture evenly into muffin cups.
• Bake for 25-30 minutes or until no longer pink inside.
• Let stand 2 minutes before removing from pan.
• Perfect portions and faster cooking!
• Great for freezing!

MEATLOAF MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
• Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
• Combine onion and bell pepper in a food processor. Pulse until finely chopped.
• Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
• Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
• Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF MUFFINS

Steps:

• Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife.
• Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
• In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
• Mash everything up with your hands.
• Grease the muffin pans; I use extra virgin olive oil (EVOO).
• Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
• Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
• Bake for 20 minutes in a 450 degree Fahrneheit oven.
• Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.

BACON-WRAPPED MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat two 12-cup muffin tins with cooking spray.
• Mix together tomatoes, bell peppers, onion, ketchup, Worcestershire sauce, and eggs in a bowl. Mix together seasoned salt, black pepper, and garlic salt in a second bowl.
• Place ground chuck in an extra large bowl and add tomato mixture and salt mixture. Using gloves, mix until all ingredients are evenly distributed. Form meat mixture into 24 evenly-sized balls. Wrap each ball with a slice of bacon and place in the prepared muffin tins.
• Place muffin tins on a rimmed baking sheet in the preheated oven and bake until bacon is crispy and meat is no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).